MISO, TOFU & GINGER BROTH

PREP + COOK TIME 25 MINUTES SERVES 4

1 bunch coriander

1 tablespoon olive oil

1 tablespoon finely grated fresh ginger

1 medium leek (350g), chopped finely

2 cups (500ml) vegetable stock

¼ cup (60g) dashi miso paste

1 litre (4 cups) water

1 small daikon (400g), peeled, sliced thinly

600g silken tofu, drained, cut into 2cm cubes

150g bean sprouts, trimmed 180g enoki mushrooms, trimmed

1 fresh long green chilli, seeds removed, cut into long, thin strips

1 tablespoon toasted sesame seeds

1 teaspoon chilli oil

1 Finely chop coriander roots and stems; reserve leaves for serving.

2 Heat olive oil in a large saucepan over medium heat; cook chopped coriander root and stems with ginger and leek, stirring, for 3 minutes or until leek is soft. Add stock, miso paste and the water; bring to the boil. Add daikon; cook for 10 minutes or until daikon is just tender. Season to taste. Remove daikon with a slotted spoon to a small plate lined with paper towel.

3 Divide tofu, sprouts and enoki between bowls. Ladle soup into bowls; top with daikon, fresh chilli, sesame seeds, chilli oil and reserved coriander leaves.